Slow Cooker Flank Steak Fajitas Recipe

Slow Cooker Flank Steak Fajitas Recipe
Slow Cooker Flank Steak Fajitas Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Flank Steak Fajitas Recipe

Be the first to add a review
Publisher Photo
As a busy teacher, I think it's so nice to come home to a warm meal after a day in the classroom. I'm not the only one who thinks so: These beefy fajitas go fast at potlucks, too. —Mary Holmgren, Mackinaw, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 8 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 8 hours

Ingredients

  • 1 beef flank steak (2 pounds), halved crosswise
  • 1 medium green pepper, cut into strips
  • 1 medium sweet red pepper, cut into strips
  • 1 medium onion, halved and sliced
  • 1 envelope fajita seasoning mix
  • 1/2 cup beer or reduced-sodium beef broth
  • 8 flour tortillas (8 inches), warmed
  • 1 cup pico de gallo
  • Chopped fresh cilantro

Directions

Place first five ingredients in a 5-qt. slow cooker. Pour beer over top. Cook, covered, on low until meat is tender, 6-8 hours.
Remove beef from slow cooker. Strain vegetable mixture; return vegetables to slow cooker. (Discard cooking juices or save for another use.) Shred beef with two forks; add to vegetables and heat through. Serve in tortillas with pico de gallo and cilantro. Yield: 8 servings.

Test Kitchen tips
  • Keep the pepper slices on the thick side. If cut too thin, they break down more during the long cook time.
  • We love adding fresh toppings to slow-cooked dishes. They add color, texture and and bright flavor. That’s why we used pico de gallo instead of salsa.
  • Originally published as Slow Cooker Flank Steak Fajitas in Simple & Delicious December/January 2018, p1-23

    Nutritional Facts

    1 serving: 361 calories, 12g fat (4g saturated fat), 54mg cholesterol, 668mg sodium, 34g carbohydrate (2g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 2 starch, 3 lean meat.

    • 1 beef flank steak (2 pounds), halved crosswise
    • 1 medium green pepper, cut into strips
    • 1 medium sweet red pepper, cut into strips
    • 1 medium onion, halved and sliced
    • 1 envelope fajita seasoning mix
    • 1/2 cup beer or reduced-sodium beef broth
    • 8 flour tortillas (8 inches), warmed
    • 1 cup pico de gallo
    • Chopped fresh cilantro
    1. Place first five ingredients in a 5-qt. slow cooker. Pour beer over top. Cook, covered, on low until meat is tender, 6-8 hours.
    2. Remove beef from slow cooker. Strain vegetable mixture; return vegetables to slow cooker. (Discard cooking juices or save for another use.) Shred beef with two forks; add to vegetables and heat through. Serve in tortillas with pico de gallo and cilantro. Yield: 8 servings.

    Test Kitchen tips
  • Keep the pepper slices on the thick side. If cut too thin, they break down more during the long cook time.
  • We love adding fresh toppings to slow-cooked dishes. They add color, texture and and bright flavor. That’s why we used pico de gallo instead of salsa.
  • Originally published as Slow Cooker Flank Steak Fajitas in Simple & Delicious December/January 2018, p1-23

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forSlow Cooker Flank Steak Fajitas

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review